Description
This Cranberry Brie Pull-Apart Bread is the ultimate crowd-pleaser! Buttery, flaky bread is stuffed with creamy Brie cheese, tart cranberry sauce, and a hint of sweetness, making it the perfect appetizer for holiday gatherings or any special occasion. 🧀🍞✨
Ingredients
- 1 round loaf of sourdough or French bread
- 8 oz Brie cheese, sliced
- ½ cup cranberry sauce (homemade or store-bought)
- 2 tbsp unsalted butter, melted
- 1 tbsp honey (optional, for sweetness)
- 1 tbsp fresh rosemary or thyme, chopped
- ¼ cup chopped pecans or walnuts (optional)
- Pinch of sea salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Prepare the Bread:
- Place the round loaf on a cutting board. Using a sharp knife, cut a grid pattern into the bread, making sure not to slice all the way through (leave about ½ inch at the bottom).
- Gently separate the cuts to create space for the filling.
- Stuff with Brie & Cranberry Sauce:
- Tuck Brie slices into the bread crevices.
- Spoon cranberry sauce into the gaps, ensuring an even distribution.
- Add Butter & Toppings:
- Drizzle melted butter over the top of the bread.
- If desired, drizzle with honey for a touch of sweetness.
- Sprinkle with fresh rosemary or thyme and a pinch of sea salt.
- For extra crunch, add chopped pecans or walnuts.
- Bake:
- Wrap the bread loosely with foil and bake for 15 minutes.
- Uncover and bake for another 10 minutes, or until the cheese is melted and the bread is golden brown.
- Serve & Enjoy:
- Let cool slightly before serving. Pull apart the gooey, cheesy goodness and enjoy!
Notes
- Make it festive: Add a sprinkle of pomegranate seeds for extra color and tartness.
- Pairing idea: Serve with a glass of white wine or sparkling cider.
- Storage: Best enjoyed fresh, but leftovers can be reheated in the oven.
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